Pineapple Sorbet
On July 30, 2011 in Ice Creams and Sorbets
This is a very light and refreshing sorbet that’s perfect as a light dessert, palate cleanser or scooped into a fruity, summery cocktail to keep it chilled without watering it down.
Pineapple Sorbet
- 2 1/2 cups fresh pineapple juice
- 1/2 cup sugar
- juice of 1 lime
- 1 ounce rum
- pinch of salt
- Combine the pineapple juice, sugar and lime in a saucepan over medium heat and stir until the sugar is dissolved.
- Remove from the heat, stir in the rum and a pinch of salt. Transfer to a bowl, cover and refrigerate until completely chilled.
- Prepare the mixture in your ice cream maker, then transfer to an appropriate freezing receptacle and freeze until solid.
Note: hold off on the sugar at first if your juice is pre-sweetened instead of fresh, as sweetness intensifies when frozen. Taste, and add as necessary. Do not omit the rum, or the sorbet may turn granular and icy once frozen.